Ingredients CardLasagne alla Bolognese4 servings Ragù alla Bolognese 75 gpancetta, cut into strips, then finely chopped25 gcarrot, finely chopped25 gcelery, finely chopped25 gyellow onion, finely chopped≈ 7 gextra virgin olive oil150 gcoarsely ground beef50 gred wine150 gtomato passatahot vegetable broth, as needed, to tastefine salt, to tasteblack pepper, to taste Spinach Egg Pasta 125 gfresh spinach, washed50 gsqueezed spinach purée175 gremilled durum wheat semolina (semola rimacinata)75 g00 flour≈ 51 geggs, lightly beaten≈ 26 gegg yolkssemolina, for dusting, to tastesalt, for the cooking water, to taste Béchamel ≈ 515 gwhole milk35 gbutter35 g00 flourfine salt, a pinch, to tastenutmeg, to taste, freshly grated Assembly and Baking 135 gParmigiano Reggiano, gratedbutter, for the dish and for dotting, to taste Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
